Feldeisen, a chef and judge on the
Great Canadian Baking Show, shares a collection of recipes that demonstrate the fundamentals of baking, beginning with a section on pantry items necessary to preparing many of these tempting recipes. The book’s five chapters are each devoted to different pastries. The first is on fundamentals—crucial to making successful pastries—and includes recipes for Pâte Sucrée, vanilla pastry cream, and browned butter or beurre noisette. Other chapters include recipes for raspberry jam, which can also be used to make linzer tart, cotton candy crème brûlée, and Parmesan rosemary biscotti. Home bakers will appreciate a section on kitchen tools used to re-create several recipes, including candy thermometers and disposable pastry bags.
VERDICT Simple and elegant, this charming collection of favorite desserts, all easily prepared, will be welcomed by beginner to intermediate home bakers.
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